Steak Salad With Blue Cheese Butter

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 518 calories
    • Fat 31 g
    • Sat Fat 11 g
    • Cholesterol 98 mg
    • Sodium 790 mg
    • Protein 35 g
    • Carbohydrate 23 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 6 mg
    • Calcium 80 mg


  1. Check 2tablespoons unsalted butter, at room temperature
  2. Check 1ounce blue cheese (1/4 cup)
  3. Check 1pound purple- or red-skinned potatoes
  4. Check 3tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 1 1/2pounds porterhouse steak (1 1/4 inches thick)
  7. Check 1 head butter lettuce or frisée, torn (6 cups)
  8. Check 1/2cup halved cherry tomatoes
  9. Check 2tablespoons red wine vinegar


  1. Heat oven to 425° F. Combine the butter and blue cheese in a small bowl; set aside.
  2. Place the potatoes in 1 inch of water in a microwave-safe dish, cover, and microwave on high until tender, 7 to 10 minutes. Drain and rinse with cold water to stop the cooking; halve.
  3. Heat 1 tablespoon of the oil in a large ovenproof skillet on high heat. Season the steak with 1 teaspoon each salt and pepper. Cook until browned, 3 to 4 minutes per side. Add the potatoes to the skillet with the steak. Transfer to oven and cook until an instant-read thermometer inserted in the thickest part of the steak registers 130° F for medium-rare, 7 to 10 minutes. Transfer the steak to a cutting board and top with half the blue cheese butter; let rest for 10 minutes before slicing against the grain.
  4. Toss the lettuce, tomatoes, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
  5. Serve the steak and potatoes with the remaining blue cheese butter alongside the salad.